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DennisLinkletter

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Everything posted by DennisLinkletter

  1. DennisLinkletter
    The blackened/charred husks can impart a subtle smokiness which can be nice too.. Love the two tone corn..
  2. DennisLinkletter
    The layer of polymerized/hardened oil is not very hard or durable compared to polyurethanes and varnishes. The inevitable micro scratches will give it a bit of a white fogginess.. Sandpaper will immediately fill and clog.. scotchbrite will not and easily remove excess material. I'm sure it's fine.. Exactly the same.. I have it in stock in LA too..
  3. DennisLinkletter
    Hi Poochie.. I suggest you using scotchbrite and remove any dried oil that is on the surface of your wood.. You will be able to get rid of that bit lumpy polyurethane /closed pore look and still get the protection you want. Oil finishes are "in the wood" not "on the wood" finishes. More times than not.. just like you did, people put the oil on the wood and let it dry/harden.. I know this is how it was used on your tables because it looks shiny and a bit plastic-y. What you want to do is to put the oil on and rub it into the wood for 10-15 minutes and then completely wipe it as clean as possible.. the oil that has been absorbed into the wood will dry (actually polymerize) and become a protective barrier "inside" the wood. "On the wood" finishes include polyurethanes and varnishes.. Completely different look and these "on the wood" finishes can become discolored and scratched up .. you also loose the wood feel. We seal the teak with polymerized tung oil and give the wood a bit of sheen with liquid silicone. As always please feel free to call for more information..
  4. DennisLinkletter
    Will someone please give me the Reader's Digest version of the advantages of this paper crutch... Does it hold in heat but not steam and destroy your bark.. I just can't imagine giving up that magically chewy fatty bark.. Please do tell..
  5. DennisLinkletter
    Wow.. that sky is awesome. You talents never cease to amaze me.
  6. DennisLinkletter
    Great cook and photos.. thank you.. May I recommend trying this on the upper grill.. Getting it up near the ceiling should be better for browning.
  7. DennisLinkletter
    Thank you for the kudos, kind words and review.. The Happy Campers section is there but sadly few customers leave reviews anymore. Looks like only two new buyers have left them in 2015... I'm guessing they feel it's already full of reviews. Owners.. Don't be shy.. Please feel free to leave more.. LOL Nice to for wanna be buyers to see some that are not years old..
  8. DennisLinkletter
    First letter is the size of the grill. A -32" B - 23" etc Then the grill ID is the next four numbers The last letter build/material batch number All of them together are the grills registration/serial number..
  9. DennisLinkletter
    I've always taken Paypal / credit cards too..
  10. DennisLinkletter

    Kabobs

    DennisLinkletter replied to kjs's topic in KK Cooking

    No photo of the kabobs on your KK and I'm thinking you may have cooked them over a Weber clam! KK forum rule.. no KK photos and the cook did not actually happen.. LOL
  11. DennisLinkletter
    In the past, most of the companies offering financing required a colonoscopy or more for approval and they were not big companies with fortune 500 reputations. I'm comfortable with offering this to my customers.. http://fortune.com/2015/07/28/paypal-co-founder-max-levchin-resigns-from-yelps-board/ https://www.affirm.com/press/ https://www.lendvo.com/nullam-vitae-nibh-un-odio/
  12. DennisLinkletter
    We now have the financing live again on the website. Affirm was problematic so we changed. The new company is http://www.getfinancing.com and will give you more than one lender to choose from. Please let me know how it goes and if the process has any hiccups..
  13. DennisLinkletter
    Yes, please write me directly for delivery quotes.. BTW I get special rates for the charcoal.. Very reasonable. Canada.. Yes I'm about to do a big Canadian mailing to see how much interest there is. If we pool orders to a loading dock the shipping is not that bad to a central local like Ontario... Not sure what duty is..
  14. DennisLinkletter
    KK Coffee Wood Charcoal is in the Warehouse! We now have 4 tons of Coffee lump in LA.. The hand filled boxes were loaded with only medium and large pieces which of course have the most organic material to create flavorful vapor for your cook. The medium pieces will of course break up a bit from rough handling but there were no smalls at packing time. We tossed around a few boxes to see what they will probably look like when you unpack them.. These shots are of the content of the two tossed around boxes.. as you can see results vary but none of this is over-carbonized brittle smalls,, Text: Our all natural lump coffee wood charcoal is a sustainable product produced from the cut and discarded trees of replanted coffee orchards. It burns hot, clean and has a wonderful flavor profile. Hand selected and packed ensures you only get choice perfectly carbonized medium to medium-large pieces. No over-carbonized smalls that crumble and become unusable. When you want a truly unique and special smoke profile try our CoffeeChar. It never disappoints.
  15. DennisLinkletter
    Our very own KJS helped me put together a new label for my Kamado CoCo Charcoal.. Text: Charcoals come in as many flavors as there are species of trees. Some have strong flavor profiles and others very light. Why gamble with your cook? With non-species specific charcoal you never know what it’s going to taste like. Coconut shell charcoal is smokeless and Flavor-NeutralTM so you taste only the smoking wood you pair with your cook and not a combination of the wood charcoal’s flavor and smoking wood mixed together. Get absolute control of the smoke flavor profiles you create... add applewood and taste only apple smoke not apple smoke mixed with the mystery smoke from some unknown hardwood lump. • Virtually smokeless and flavorless because it’s not from wood and does not contain the organic volatiles of wood charcoal • Almost No Ash (2-4% by weight) prevents the clogging that occurs with other charcoals • Environmentally sound/green by-product of the Copra Industry • Burns Clean – Bake breads or cheesecake without any smoky / charcoal flavor • Extended burn-time due to density • Burns HOT – up to 978°
  16. DennisLinkletter

    Howdy!

    DennisLinkletter replied to Rak's topic in Forum Members

    Great Cook and Pie... Love it Rak.. Don't worry BIG JOE will be just fine when she graduates and moves up to cooking on a KK! LOL
  17. DennisLinkletter
    Pre-heating/Heat soaking your Grill.. It really depends on where you are/how cold your grill is when you start.. If you are somewhere warm, this will happen with much less heat/btu's And it depends on what temp you are heat soaking to.. Lower temps require less fuel being lit and will take longer if your grill is cold. My grill is about 80-90ºf 24-7-12 so I can get it there in 30-40 minutes easily..
  18. DennisLinkletter
    What about using CO2 from a whippet canister to blow it up?
  19. DennisLinkletter
    Awesome duck cook.. I laugh overtime you post a photo of a duck hanging in your back yard. Are you buying these ducks frozen? If so you might be able to render out more fat with the boiling water at the beginning without cooking the meat by keeping the duck frozen for this process. Peking Duck and Moo Shoo Pork were my two wanna eat on my birthday plates when I was growing up..
  20. DennisLinkletter
    My favorite analogy is bringing a full pot to boil VS a quarter pot of water. It needs to get to 212ºf to boil. Is the water in the full pot more difficult/ any different than the quarter pot? Because of the CoCo Char's density it takes more heat/Btu's to bring it to it's ignition temp of 660ºf I light a small piece of lump and use the heat generated from the lump to light the coco. I use a cheapo hair drier that has at least a large lemon size fan to make the lump glow madly which creates the heat to ignite the coco. I love my drier as a grilling tool..
  21. DennisLinkletter
    The Achilles heel of the KK rotisserie has always been the fact the outside sourced motors did not have any uniformity in the drive sockets.. Even the same brand and model would vary from batch to batch and box to box.. VERY frustrating.. At one point we just sent the shafts to OneGrill.com and they were custom cutting them to match the motors.. We made up adjustable shafts which were great until my supplier shipped a batch with the threads cut the wrong direction.. The latest issue is that now some of the motors actually have the socket higher in the motor.. Double ARGH.. So now I have a great solution that takes care of both issues.. a motor bracket that opens to install the shaft that lets you adjust the motor height too..
  22. DennisLinkletter
    Looks great and I know that I'm seeing more there to eat than most of you.. Now most you folks over there in 'Murica don't like to eat those lil' nuggets of cartilage or white bone as they call it here.. My wife and kids fight over them and I now happily crunch away on them too.. They cherished them so much I had to start eating them to see what I was missing.. In hindsight, I can't figure out why they are not usually eaten back home.. They have pretty much no taste and the texture is fun, nothing odd about it.. So my recommendation is to give in and chomp away at them next time you cross them.. With an open mind you might discover they are worth eating after all .. Give 'em another try! LOL
  23. DennisLinkletter
    New Bevy of Beauties on the water!
  24. DennisLinkletter
    LOL
  25. DennisLinkletter
    I love when cheese gets browned up and chewy like that.. KISS Keep It Simple Sweetheart...
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